Bacon-wrapped filet mignon is a classic way to prepare this most coveted steak. Not only does wrapping filet mignon with a slice of bacon infuse your lean steak medallion with delicious fat, but the sweet, smoky flavor of bacon infuses throughout the meat.
There are at least 4 ways to cook bacon-wrapped filet mignon easily at home. You can fire up the grill, preheat the oven, turn on the air fryer, or pull out your favorite cast iron skillet. Each cooking method comes with unique benefits and flavors, so be sure to try them all. Click the links to view full recipes and elevate your next steak dinner to crispy new heights.
Grilling is perhaps the best way to cook any type of steak. The intense heat sears the outside of the filet mignon, creating a crispy crust and sealing in the meat’s natural juices. Grill marks give the finished steak an attractive appearance, and grilling infuses the meat with a delicious smokiness.
Bacon adds salt, fat, and smokiness to filet mignon, which is often described as tender but mild in flavor. Our Bacon Wrapped Steak recipe further elevates this lean cut of beef by applying homemade roasted garlic butter after grilling.
It’s recommended to make the butter a day ahead by roasting whole garlic cloves in olive oil, then mashing and mixing them with unsalted butter and chopped chives. When you’re ready to grill, season the filets with salt and pepper, wrap them with bacon, then grill to the desired doneness. Top each hot filet mignon with a generous pat of roasted garlic butter before serving.
Ree Drummond is a well-known Food Network star. She lives on an enormous Oklahoma cattle ranch with her husband, Ladd, and knows everything there is to know about cooking quality beef. Her Bacon-Wrapped Filets with Cowboy Butter integrates stovetop and oven cooking methods to create a tender, flavorful filet mignon.
Drummond’s Cowboy Butter blends salted butter, parsley, chives, lemon zest, lemon juice, and Dijon mustard. After chilling the butter mixture for 30 minutes, you’ll be ready to prepare the steaks. Wrap them in bacon, secure them with toothpicks, and generously season the meat with salt and pepper. Sear over medium-high heat for one minute per side, then transfer the steaks to a 450˚ F oven to finish cooking.
Hey there food lovers! If you’re lookin’ to whip up a meal that screams fancy-pants dining without breakin’ a sweat you’ve landed in the right spot. We’re talkin’ about bacon wrapped filet mignon cooked in an air fryer—a combo so juicy, tender, and downright drool-worthy that it’ll have your guests thinkin’ you’re a pro chef. And the best part? It’s stupid easy with an air fryer. No grill, no mess, just pure deliciousness in under 30 minutes. Let’s dive straight into how me and you can make this happen at home.
Why Air Fryer for Bacon Wrapped Filet Mignon? Let’s Get Hyped!
Before we get to the nitty-gritty lemme tell ya why using an air fryer for this dish is a total game-changer. I’ve tried pan-searing and oven-baking, but nothing beats the air fryer for speed and that perfect crispy bacon wrap. Here’s why we’re obsessed
- Even Cookin’ Magic: The hot air zips around the steak, cookin’ it evenly from all sides. No raw spots or overdone edges.
- Bacon So Crispy: That bacon gets a perfect crunch while keepin’ the filet moist. It’s like a flavor hug.
- Quick as Heck: You’re done in half the time compared to old-school methods. Perfect for a weeknight splurge.
- No Messy Cleanup: Forget oil splatters on your stove. Air fryer keeps it neat and tidy.
- Juicy Every Time: Since filet mignon is lean, it can dry out quick, but the air fryer locks in that moisture with the bacon’s help.
Convinced yet? Let’s grab our aprons and get this gourmet party started
Step-by-Step: Cookin’ Bacon Wrapped Filet Mignon in Your Air Fryer
Alright, let’s break this down nice and simple. I’ve done this a buncha times, and trust me, even if you’re a kitchen newbie, you got this. Here’s how we do it:
What You’ll Need
- Filet mignon steaks (5 oz each works great—grab 2 or more dependin’ on your crew)
- Bacon strips (thin-cut is best for wrappin’ tight)
- Kosher salt
- Fresh cracked black pepper
- Olive oil or avocado oil spray (just a lil’ bit)
- Toothpicks (to secure that bacon)
- Optional: Garlic powder or your fave steak seasoning for extra oomph
- Bonus: Butter, garlic, and herbs for a fancy finish (I’ll spill that recipe later)
The How-To Guide
- Prep That Bacon First: Pop your air fryer on at 350°F. Lay the bacon strips in a single layer in the basket. Cook ‘em for 3-4 minutes till they’re partially done but not crispy yet. Take ‘em out and let ‘em drain on paper towels. Why? ‘Cause filet cooks fast, and we don’t want raw bacon at the end.
- Get the Steaks Ready: Pat your filet mignon dry with paper towels. This helps the seasoning stick and gets a better sear. If there’s any funky fat or silver skin, trim it off quick.
- Wrap It Up Tight: Sprinkle salt and pepper on both sides of each steak. If you’re feelin’ wild, toss on some garlic powder. Then, wrap a bacon strip around the side of each filet. Secure it with a toothpick so it don’t unravel. One strip usually does it for a 5 oz steak, but use two if it’s a chonky one.
- Crank Up the Heat: Preheat your air fryer to 375°F or 400°F (depends on your model—higher heat gives a better sear). Takes about 5 minutes to get hot and ready.
- Cook Them Beauties: Lightly spray or brush the steaks with a bit of oil so the seasonings don’t fall off. Place ‘em in the air fryer basket, makin’ sure they ain’t crowded. Cook for 4-5 minutes, flip ‘em over, then cook another 4-5 minutes for medium-rare. Adjust based on how done you like it (check the table below).
- Rest and Feast: Pull the steaks out and let ‘em sit for 5 minutes. This locks in the juices so they don’t spill out when you cut in. Remove toothpicks, slap on some herb butter if you’re feelin’ extra, and dig in!
Cookin’ Times and Temps for Perfect Doneness
We all got our preferences for how we like our steak, right? Here’s a handy table to nail your perfect doneness. Use a meat thermometer if you wanna be spot-on—air fryers can vary a bit.
| Doneness | Internal Temp | Total Cook Time at 375-400°F |
|---|---|---|
| Rare | 120-125°F | 7-9 minutes |
| Medium Rare | 130-135°F | 9-11 minutes |
| Medium | 135-145°F | 12-14 minutes |
| Medium Well | 145-155°F | 14-16 minutes |
Pro Tip: Flip halfway through cookin’ to get that bacon crispy all around. And don’t skip the restin’ step—it’s the secret to max juiciness.
Why Bacon Wrapped Filet Mignon is the Ultimate Treat
Now that you’ve got the basics down, lemme ramble a bit about why this dish is straight-up magical. Filet mignon is cut from the beef tenderloin, makin’ it one of the softest, most tender pieces of meat you’ll ever sink your teeth into. It’s got this rich, beefy taste that don’t need much fussin’ with. But when you wrap it in bacon? Oh man, you’re takin’ it to a whole ‘nother level.
The bacon ain’t just for looks. As it cooks, the fat melts into the steak, givin’ it a smoky, savory kick. Plus, since filet is so lean, it can get chewy if you overdo it. That bacon acts like a lil’ shield, keepin’ all the good stuff inside. Pair that with the air fryer’s hot air circulatin’ like a boss, and you’ve got a steak that’s seared outside, tender inside, and wrapped in crispy perfection. I’ve served this at family dinners and date nights, and it’s always a showstopper.
Gettin’ Creative: Flavor Twists to Make It Yours
One thing I love about this recipe is how you can switch it up to match your vibe. Sure, salt and pepper keep it classic, but why not get a lil’ wild? Here’s some ideas I’ve played with in my kitchen:
- Southwest Kick: Rub on some chili powder, cumin, and a pinch of oregano. Gives it a smoky, spicy edge that pairs awesome with a cold beer.
- Steakhouse Vibes: Mix salt, pepper, and a dash of onion powder. It’s like eatin’ at a fancy joint without the crazy bill.
- Herb Lovin’: Sprinkle on dried rosemary or basil before cookin’. Feels all Italian and cozy.
- Sweet and Bold Coffee Rub: I know, sounds weird, but mix ground coffee with a bit of brown sugar and a hint of chili. It’s a bizarre but amazin’ crust.
And don’t sleep on compound butters to finish it off. I make this quick herb butter that’s just chef’s kiss. Soften up 2 tablespoons of butter, mix in a minced garlic clove, a squeeze of lemon juice, some chopped parsley, and a pinch of thyme. Chill it, then dollop it on the hot steak after restin’. Melts right in and adds a whole lotta yum.
Got a spicy tooth? Whip up a Sriracha butter with a squirt of hot sauce and some lime. Or go rich with a blue cheese butter if you’re feelin’ decadent. Endless ways to play, my friend.
What to Serve with Your Bacon Wrapped Masterpiece
This steak is the star of the show, but you gotta have some solid sidekicks to round out the meal. I’ve tried a buncha stuff, and here’s what works best for me:
- Buttery Mashed Taters: Smooth, creamy, and soaks up any juice from the steak. Add a lil’ garlic if you’re feelin’ it.
- Loaded Baked Potato: Go all out with sour cream, chives, and extra bacon bits. It’s indulgent as heck.
- Crisp Veggies: Some steamed green beans or roasted asparagus cuts through the richness. Drizzle with a bit of lemon for zing.
- Simple Salad: A tossed mix with a light vinaigrette keeps things fresh. I like throwin’ in some cherry tomatoes for color.
- Wine Pairin’: If you’re sippin’ while dinin’, grab a Pinot Noir. It’s got this earthy vibe that matches the beef and bacon perfect.
I usually go for mashed taters and a green veggie to balance it out. Makes the plate look all pro and feels like a proper feast.
Tips and Tricks: Avoidin’ Common Goofs
I ain’t gonna lie, I’ve botched this dish a couple times before gettin’ it right. So, here’s some hard-earned wisdom to save you the hassle:
- Don’t Crowd the Basket: If you jam too many steaks in there, they won’t cook even. Air needs to flow around ‘em. Do batches if you gotta.
- Check That Temp: Air fryers ain’t all the same. Mine runs hot, so I start checkin’ doneness a minute early. Meat thermometer is your best bud here.
- Bacon Too Raw?: If the bacon ain’t crisp enough after cookin’, pop it under a broiler for a quick minute. Don’t overcook the steak though!
- Restin’ is Key: I know it’s temptin’ to slice right in, but wait them 5 minutes. Keeps it juicy instead of a dry mess.
- Season Generously: Filet can handle a good bit of salt and pepper. Don’t be shy—press it in so it sticks.
Also, if your air fryer is on the small side, cookin’ times might stretch a tad. Just keep an eye on it the first time to figure out your machine’s quirks.
Storin’ and Reheatin’ Leftovers (If There Are Any!)
If by some miracle you’ve got leftovers, don’t fret. Store that bacon wrapped filet in an airtight container in the fridge. It’ll keep good for about 4 days. When you’re ready to eat again, let it sit at room temp for 30 minutes before reheatin’. Pop it back in the air fryer at 350°F for just a couple minutes to warm through without dryin’ it out. If the bacon’s lookin’ soggy, a quick broil will crisp it up.
I’ve also cut leftovers into bite-sized pieces and tossed ‘em into a salad for lunch the next day. Still tastes amazin’ with a lil’ dressing.
Turn It Into a Party Snack: Bacon Wrapped Steak Bites
Wanna switch things up for a gatherin’? Turn this into bacon wrapped steak bites. I’ve done this for game nights, and they disappear fast. Here’s the quick rundown:
- Cut the filet into 1.5-2 inch cubes. Trim off any big fat chunks.
- Season with your fave steak rub and a drizzle of olive oil.
- Cut bacon strips in half and wrap each cube tight. Secure with a toothpick.
- Air fry at 400°F for 10-12 minutes till bacon’s crispy. Don’t overcrowd—batches if needed.
- Serve with a lil’ garlic butter dip (melt 4 tbsp butter with minced garlic and parsley) or steak sauce on the side.
These lil’ nuggets are usually more well-done, but still super juicy. Perfect for poppin’ in your mouth while chattin’ with pals.
Why You Gotta Try This at Home
Look, I get it—filet mignon sounds intimidatin’. Like somethin’ you order at a swanky restaurant, not cook in your own kitchen. But with an air fryer, it’s a whole different story. You’re gettin’ that tender, melt-in-your-mouth steak with crispy bacon, all without slavin’ over a hot stove or dealin’ with grill smoke. I’ve made this for anniversaries, birthdays, or just ‘cause I felt like treatin’ myself on a Tuesday. Every time, it’s a win.
Plus, you can make it your own. Play with spices, add a fancy sauce, or keep it basic. It’s all about what you’re cravin’. And when you see how quick and easy it is, you’ll be wonderin’ why you ain’t done this sooner.
Wrappin’ It Up (Pun Intended!)
So, there ya have it—everything you need to cook bacon wrapped filet mignon in your air fryer like a total rockstar. From the step-by-step to the lil’ tweaks that make it pop, we’ve covered the bases. Whether it’s a special occasion or just a night you wanna feel bougie, this dish delivers. Grab your air fryer, snag some steaks, and let’s get sizzlin’. Drop a comment if you’ve got a killer seasoning mix or side dish idea—I’m always down to try somethin’ new in the kitchen!
In the Air Fryer
Air fryers arent just for chicken nuggets. They also make incredibly juicy steaks.
Air fryers have been around since 2010, but it took another decade for them to soar in popularity. An air fryer works like a compact convection oven by circulating hot air around food to create a crisp texture. Little to no added fat is necessary, making air frying a healthy alternative to traditional oil frying.
Taste of Home provides step-by-step video instructions for making a quick yet delectable bacon-wrapped filet mignon in your air fryer. As with other filet mignon recipes, you will season your filets with salt and pepper before wrapping a slice of bacon around the edge. But in this case, you must pre-cook the bacon for several minutes first to ensure the final product is crispy.
Instead of adding seasoned butter at the end, this Taste of Home recipe calls for mixing up a savory baby portobello mushroom sauce to add exquisite flavor to your filet mignon. It calls for ingredients you probably already have in the pantry, including soy sauce, brown sugar, and ginger ale.
In a Cast Iron Pan on the Stove
Melt butter in a cast iron skillet to get a perfect sear on bacon-wrapped filet mignon.
An old-fashioned, well-seasoned cast iron skillet is the best pan for searing meat. Its thermal density evenly distributes heat and keeps the pan at a constant temperature, both essential ingredients in making the perfect sear.
Steak University provides directions for cooking bacon-wrapped filet mignon on the stovetop in a cast iron skillet. Click the link, then click option 4. It is the best of all the cooking methods to ensure your bacon edge is crispy all around.
Cast iron can take a while to preheat, so place the skillet over medium-high heat for a few minutes before you plan to start cooking. Meanwhile, season your filet mignon and secure a strip of bacon around each steak with a toothpick. You’ll cook the filet flat on each side for 2 or 3 minutes, then hold it with tongs to sear the bacon around each filet’s edge. Once the bacon is crisp all around, you will lower the heat and baste the filets with melted butter.
Bacon Wrapped Filet Mignon in Cooks Essentials Air Fryer
FAQ
How long do you cook a bacon wrapped steak in the air fryer?
Place steaks in a single layer on greased tray in air fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes, turning halfway through.
How long should you cook a filet mignon in an air fryer?
Preheat your air fryer to 350 degrees. Place the filet mignon inside and cook for 6 to 8 minutes, flipping at the halfway mark.Jan 30, 2023
What temperature do you bake bacon wrapped filet mignon?
- Preheat the oven to 450 degrees F.
- Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
- Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. …
- Remove the skillet from the stovetop and place into the oven to finish cooking.